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German Chocolate Picnic Cake

Betty Crocker Kitchens
Updated Jul 14, 2011
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A crunchy oat topping complements tender pieces of chocolate cake. No frosting means it travels well.

German Chocolate Picnic Cake

  • Prep Time 15 min
  • Total 1 hr 25 min
  • Servings 9
  • Ingredients 10
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Ingredients

Cake

Oatmeal Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup quick-cooking or old-fashioned oats
  • 1/4 cup butter or margarine, softened
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Step 
    3
    In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
  • Step 
    4
    Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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